Elaine Mills was the featured cook in my November cooking column that appeared in the 11/26/13 issue of The Abilene Reflector Chronicle. The paper included two of her allergy free recipes, both in the print and online issue. However, she also provided a gluten-free pie crust recipe that didn't make it into the column. So, I'm including it below. Her article includes a couple of other recipes + tips for allergy free cooking; check out the online @ Allergy Free for the Holidays.

Gluten-free Pie Crust

It’s tender, flakey and very flavorful but it’s hard to
roll so Elaine warns, “It takes some work to get it into the pan.” However,
once the filling is added any cracks, patches or breaks are no longer visible.

1½ cups High-Protein Flour Mix (see recipe below)

3 tablespoons sweet white rice flour

1½ tablespoons brown sugar

¾ teaspoon xanthan gum (if you have an allergy to this,
leave it out)

Scant teaspoon salt (or use a salt free substitute such
as No-Salt; salt may also be omitted)

4.Add egg replacer mixture and lemon juice; mix
again until dough starts to ball up in center of bowl.

5.Put dough on parchment paper, mold into a ball,
then flatten with palm of your hand.Place another sheet of parchment paper on top of the dough. Roll out to
about ¼” thick and about 2” wider than pie dish.

6.Take off the top sheet of parchment paper and
flip the rolled out crust into the greased pie dish, gently press dough to
conform to shape of pie pan and then remove second piece of parchment. Trim any
excess dough that overlaps the top edge of pie pan and use your fingers to
flute edges.

7.Prick the crust with a fork on bottom and sides
before baking.

8.Bake 25 minutes – or until golden brown to your
liking.

9.Place baked crust on cooling rack until is room
temperature.

High-Protein Flour Mix

1¼ cups chickpea
(garbanzo) flour

1 cup arrowroot
starch

1 cup tapioca
starch/flour

1 cup white or
brown rice flour

Combine and mix ingredients. Store in air-tight container
and measure out desired amount as needed.

Pie Crust Curlicues: Following in her mother’s footsteps, Elaine rolls out
leftover pie crust, sprinkles it with cinnamon-sugar and then rolls up the
dough and slices like mini cinnamon rolls. Curlicues are then placed on a
cookie sheet and baked for about 10 minutes at 350°.

3.Meanwhile,
in another saucepan prepare the white sauce. Melt butter and then stir in
flour, salt and pepper; cook several minutes to develop flavor. Continue to
desired thickness — I prefer a medium thick sauce versus a really thick one.

3.Meanwhile,
in another saucepan prepare the white sauce. Melt butter and then stir in
flour, salt and pepper; cook several minutes to develop flavor. Continue to
desired thickness — I prefer a medium thick sauce versus a really thick one.

Using the 65 cent a pound chicken legs and thighs that we bought recently at Zey’s Market, we cooked up a batch of Easy
Chicken & Noodles. They were “Um Um Good,” and, of course we served them
atop a scoop of homemade mashed potatoes. Oh yes — in our household we make "HIS & HER" chicken and noodles . . . see photos at bottom of the post!

Easy Chicken &
Noodles

About half a chicken (I used 2 thighs and 2 legs but any
parts or a whole chicken may be used

2-3 sprigs fresh thyme (about ½ to ¾ tsp. ground thyme)

1 sprig fresh sage (about ½ tsp. dried sage)

1 bay leaf

¾ to 1 teaspoon onion powder

¾ to 1 teaspoon garlic powder

1 teaspoon Kosher salt

½ teaspoon pepper

Water to cover

Chicken concentration or chicken bouillon cube, optional

1 (8 to 12 oz.) pkg. egg noodles (more or less as desired)

Cornstarch slurry for thickening (mix about 1 to 1½
teaspoons cornstarch with a enough cold
water to create a runny paste, optional

Fresh herbs for garnish, if desired

---

Mashed potatoes

1.Place
chicken, herbs, seasonings and water in pot. Bring liquid to a boil and simmer,
with lid on, for about an hour or until chicken is tender and begins to fall
off the bone.

2.Remove
herbs and discard. Remove chicken and let cool, then pull meat from the bones;
cut into bite size pieces.

3.Let
broth cool and skim off excess fat.

4.Taste
broth and adjust seasonings if needed. Chicken concentrate or a bouillon cube
could be added to boost the flavor.

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About Us

IT'S ALL ABOUT FOOD!
Not only do Barry and I like to cook, we also enjoy sharing our knowledge with others. Consequently we teach cooking classes in several venues in Kansas and I even write about food.
On this site we hope to:
• share some of our favorite recipes along with related cooking ideas and tips
• post our current cooking class schedule (see the Cooking Classes tab at the top of this page)
• post some of my published food-related articles
• and share other experiences and thoughts about food and food related topics.